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Food Technology and Innovation
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Summary of the Profile
General Description:
Objective(s) of a study programme:
To develop integrated competencies in food technology design, safety and quality management, consumer-orientated new product development and launching to the market, necessary to design and implement sustainable production processes in food business enterprises applying food technology innovations.
Learning outcomes:
Knowledge and Understanding:
A1 Is able to reasonably justify the impact of innovative food processing, manufacturing and packaging methods on changes in the composition, nutritional value, quality and safety of food products
A2 is able to integrate the knowledge of food technology, food law, quality and safety management, assessing the possibilities of developing, designing, implementing and managing sustainable production technologies
A3 Is able to assemble knowledge of production processes, hygienic design of food factories, also principles and methods of economic project evaluation in solving the design and reconstruction tasks of food business enterprises
A4 Is able associate new product development and launching to the market knowledge with the latest achievements and trends in the fields of food science and technology carrying out food innovation development and implementation projects
Technological Analysis:
B1 Is able to identify and analyze multiple non-standard and undefined food technology, quality and safety management issues throughout the food system
B2 Is able to reasonably justify the importance of social, health, environmental and commercial requirements in carrying out food innovation and sustainable food business development and implementation projects
B3 Is able to critically evaluate food science and technology innovations in order to select appropriate methods and tools to implement solutions to problems arising in the thematic areas of food technology
Technological Design:
C1 Is able to solve multiple non-standard and undefined design and reconstruction problems of food business enterprises
C2 Is able to generate and advance ideas for the development of new food products and the design and implementation of innovative technologies by integrating the latest scientific achievements and technological innovations
C3 Is able to make socially responsible, natural resources and energy preserving and consumer health-orientated decisions in developing, designing, advancing and implementing sustainable food technologies
Research:
D1 is able to find and analyze scientific and technical literature necessary for conducting applied scientific research and implementing food innovations by using databases and other sources of information
D2 Is able to independently formulate the goal of applied scientific research, conduct and organize experiments according to the drawn up plan, statistically process, analyze and critically evaluate the obtained results and present reasonable conclusions when solving the tasks of developing, improving and implementing food product and technology innovations
D3 Is able to scientifically substantiate the applicability and compliance of innovative food products and technologies with consumer needs, food quality and safety requirements, and the principles of sustainable food production
Practical Activities:
E1 Is able to apply appropriate methods, laboratory and technological equipment, and materials in search of advanced ways to solve food chemical composition and nutritional value improvement, quality and safety assurance, new product development and production tasks
E2 Is able to use practical skills from different fields solving food product development, technology design, implementation and control tasks throughout the food system
E3 Is able to implement sustainable food production and development, and innovation implementation projects, combining technological and engineering activities, food safety, human nutrition, occupational safety, environmental protection, economic and ethical requirements
Personal Skills:
F1 Is able to responsibly plan and organize independent work in compliance with good laboratory and production practices, professional ethics, scientific, technological and engineering activity norms
F2 Is able to communicate in written and oral forms in the national and at least one foreign language to various audiences food technology, quality, safety and innovation issues and advanced solutions thereof by integrating technological progress and scientific research results
F3 Is able to take responsibility for the activities of the interdisciplinary food product and technology development and implementation teams, associating technological solutions with their economic-social consequences and aspects of food business management
F4 By advancing the competences of professional activities, is able to continue individual lifelong learning and improve in the fields of food technology and innovation, responding to the needs and challenges of modern society on a national and international scale
Activities of teaching and learning:
The studies include classroom work (lectures, practical work, laboratory work, consultation seminars, outgoing visits to enterprises, etc.) and individual work for mastering theoretical material, preparation for classroom work, intermediate and final assessments and performing other activities. The studies of each study module are completed by the assessment of the student’s knowledge and skills – an examination or another final assessment; the study programme is completed by the final degree project and its defence.
The study methods of active learning, such as design (programming), design thinking, challenge-based learning, creative workshops, group work, experiential learning, discussion, problem-based learning, reflective learning, idea (mind) mapping, etc. are applied to encourage the active participation and creativity of students in the study process. The achievements are assessed using the traditional assessment methods, such as laboratory examination, assignments, laboratory or project report, as well as other methods: work or competency file (portfolio), problem-solving task, engineering project, reflection on action, self-assessment, etc.
Methods of assessment of learning achievements:
The applied cumulative assessment system of the learning outcomes ensures constant and involving work of students during the entire semester of studies; the final evaluation of the study module consists of the sum of the grades of intermediate assessments and the final assessment multiplied by the weighting coefficients (percentages of components).
The number of intermediate assessments and their expression in percentage are chosen by the study module’s coordinating lecturer. Besides the usual forms of assessment (for example, examination, oral presentation, project report, laboratory examination), an additional form of assessment “Assessment of student activity (level)” may be applied (up to 10% of the final grade) for the assessment of the student’s preparation for case analysis, an active discussion, participation in debates, etc.
Framework:
Study subjects (modules), practical training:
Food Factory Design, Food Law, Food Quality and Safety Management, Innovation Economics, Innovative Food Processing and Packaging Methods, Launching of New Products to the Market, Master’s Degree Final Project, New Food Product Development, Research Project and Practice.
Specialisations:
-
Optional courses:
Electives:
Catering Science and Technology, Sugar and Starch Science and Technology, Oil Science and Technology, Meat Products Science and Technology, Fruit and Vegetable Science and Technology, Fisheries Science and Technology, Fermentation Science and Technology, Dairy Science and Technology, Cereal and Confectionery Science and Technology
Distinctive features of a study programme:
A graduate has integrated knowledge and practical skills in the latest food technologies and their design, safety and quality management, product development and launching to the market. The graduate has skills to develop innovative, sustainable and consumer-orientated food products, make strategic and tactical new product marketing decisions, develop, design, implement and manage new technologies, engineering systems and production processes in food enterprises, perform food quality and safety control, lead an interdisciplinary team.
Access to professional activity or further study:
Access to professional activity:
The graduate can carry out technological, engineering, scientific research, expert and consulting work, to hold leading positions in food enterprises and institutions.
Access to further study:
S/he has access to the third cycle studies.
